Eat, drink and make merry!

Friday, April 17, 2015

Chicken
dumplings are an Asian delicacy which are served as starters and appetizers
but are equally capable of serving as a main dish for many, like myself!

There
are probably numerous ways and variations of making chicken dumplings; however
the healthiest and tastiest dumplings are supposed to be the forte of the
Tibetans. Also known as momos, below is a tasty and yet, very easy to prepare
recipe, for dumplings.

Wednesday, February 18, 2015

Smoking
is not only a healthy but also one of the tastiest ways to prepare any kind of
meat, and fish is no exception to that. Smoking gives the meat a tantalizing
aroma and taste which you will not find in any other methods of cooking. Salmon
is a fresh water fish which is filled with nutrients and has many health
benefits. It is packed with proteins, Vitamins, and Omega 3 fatty acids and
taste great as well. Consuming salmon has been known to boost cardiovascular
health, skin, hair and eye care, muscle and tissue development among a hoard of
other health benefits. No wonder salmon is known as the ‘king’ of all fishes.

Smoking
is an effective way to preserve your fish for a longer time and also gives the
meat a wonderful aroma and flavor. The best part is, smoking allows the
nutrients to remain intact in the fish and you get the best of all its benefits
unlike slow cooking. Read on to find out the method of making smoked salmon and
also how to store it for further use.

Tuesday, January 27, 2015

This traditional style of making mashed
Brinjal or Eggplant is a favorite dish in all Indian households. Baingan ka
bharta is famous for its unique taste and flavor and is a much healthy food
unlike other Indian recipes which uses a lot of oil and spices. The eggplant
which is the main ingredient in this dish is rich in dietary fibers and
Vitamins like B6 and C. It is also roasted which ensures that all its essential
nutrients are preserved. It is low in fat content, making it a delightful
preparation for both the taste buds as well as the waist line. The below recipe
uses less spice and oil but you can add more spice if you want to add a little
more flavor to the dish. It makes a serving for two.

Thursday, January 22, 2015

Mousse might have been a concoction invented by the French, but its popularity now is world-wide. This light fluffy dessert can give your taste buds a sure relish and once tasted, you have the risk of turning into a sure addict. There have been different variations of mousse both in texture and flavors which have been tried and tested by pastry chefs across the world, but chocolate still remains the popular choice.

The original chocolate mousse earlier prepared as a specialty in French restaurants have given way to a whole range of other flavors like strawberry, vanilla, mocha, pistachio, pumpkin, lemon etc, just to name a few. Also, the consistency might vary from thick and frothy to light and fluffy, to creamy, depending on the preference. Whatever the flavor or texture, this is one dessert which you don’t want to waive off to save your waistline.

Although chocolate is the preferred flavor of mousses, you can use any number of variations of your choice.

The below recipe serves eight portions and uses fresh strawberries which gives the dessert it a delectably, tangy flavor. But if fresh strawberries are not in season, you can use strawberry syrup instead.

Thursday, January 15, 2015

Pork
chops, a delight to even the most seasoned taste-buds are prepared in different
variations and flavors across the world. Lot of different flavors and sauces
are also added according to taste and preference to make the dish richer and
tastier. Herbs and crusts of bread or biscuit are also added to give it a crisp
coating.

Even though the fried variety of pork chops are more popular, however
the baked variety is also gaining a lot of preference and popularity. Baked
pork chops are not only healthier than its fried counterpart but also succulent and tastier as the baking helps the chops to retain its juices.

Here
is a simple, easy to prepare recipe of bakes pork chops which can be served
with rice in the main course.

Thursday, January 8, 2015

Jams
and jellies, once a kingly delicacy, enjoyed and afforded only by the richer
class of society has now become part of almost all the cupboard shelves of
kitchens across the world. The word jam brings images of warm scones and crisp
toasts neatly spread with a generous serving of fresh, aromatic jam which not
only puts color to them but also gives it a delightful taste. May it be a
hurried breakfast or a lazily enjoyed evening tea; these fruity, fragrant
preserves are a delight to the taste buds.

Although
the advent of numerous products and brands in the market has made the making of
home-made jam a rare feat, still there are many a households who still swear by
their secretly hoarded recipes and will never buy one from the store.

Strawberry
jams are one of the most popular and loved variants of jams and freshly picked
strawberries can turn your jam into a sensuous delight. Try out this easy recipe
right in your own kitchen and see the difference from your store bought,
expensive jam.

Monday, December 29, 2014

Pot
roast has its originality claimed by the Americans and many believe it to be a
Southern dish and the rest claim it to be of Northern origin. It is said to
have been first prepared during the 1880-85's. But originality aside, it is
allegedly claimed that the aroma of this delectable Grandma’s recipe has the
power to make even the dead rise from their slumber.

Once tasted, a person
cannot forget the taste of the succulent meat or the flavor of the spices and
the gravy.

The traditional way of making pot roast might however die a slow death
over a period because of the hectic lifestyle of the new age. The current generation seems to have lost the time and patience to appreciate slow cooking, but this is one recipe
which will be a big loss to all, if it is lost.

Traditionally, pot roast is a brisket of meat
(originally beef was used), slow cooked over a covered pot and served with its
own gravy. But over the ages there have been many variations due to
the difficulty in getting the meat and also because of the time factor.

Some also prefer
the oven or pressure cooker over the crock-pot or stove-pot used for slow
cooking. The below recipe is a modification of several old recipes of pot roasts and uses the old slow cooking method.